Boil penne in salted water until al dente. Drain and rinse under cold water to stop cooking.

In a small bowl, whisk orange juice, olive oil, honey, Dijon mustard, salt, and pepper until smooth and slightly thickened.

In a large mixing bowl, combine pasta, feta, cranberries, walnuts, spinach, and red onion.

Pour the vinaigrette over the salad and toss gently to coat evenly.

Refrigerate for 15–20 minutes before serving to let the flavors blend.